Technological properties of maize tortillas produced by microwave nixtamalization with variable alkalinity

Abstract

This research was conducted to determine the quality, physicochemical, textural, compositional, nutritional, viscoamylographic and sensory properties of maize tortillas produced with a Modified tortilla-making process (MTMP) of variable alkalinity (0.125, 0.25 and 0.5% Ca(OH)₂ w/w) and compared to the commercial brand MASECA ^®. In general, tortillas from MTMP showed higher pH, total color difference (ΔE), tensile strength/cutting force, protein, lipids, crude fibre, lysine, tryptophan, in vitro protein digestibility and lower Hunter L value, loss of weight during cooking and moisture content than MASECA® tortillas. No significant differences were found in the sensory analysis of 22 descriptors of tortillas made from MASECA® and MTMP with Ca(OH)₂ concentrations of 0.125 and 0.25% (w/w). However, panelist identified principal effects on changes in four attributes (aroma, appearance, flavor, and after taste flavor) and seven descriptors in tortillas from MTMP prepared with the maximum lime concentration (0.5% w/w). Microwave nixtamalization produce tortillas with acceptable physicochemical, textural, quality, compositional/nutritional and pasting properties.

Key words: Maize, modified nixtamalization, tortillas, technological properties.